| 3717-1-02.3(A) Observed employee eating, drinking, or using tobacco in non-designated area. Observed employee drinking from cup without lid or straw in prep area To ensure proper hygiene, an employee shall eat, drink, or use tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils or linens; unwrapped single service or single use articles; or other items needing protection cannot result.  |
| 3717-1-02.4(B) Critical The person in charge was unable to demonstrate proper knowledge of food safety and prevention. To prevent or correct factors that may cause foodborne illness, based on the risks inherent to the food operation, during inspections and upon request, the person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection. |
| 3717-1-02.4(C)(11) Critical The person in charge did not ensure that employees were not contacting ready to eat foods with their bare hands. To prevent contamination, the person in charge shall ensure that employees are preventing cross-contamination of ready-to-eat food by properly using utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. |
| 3717-1-03.2(A)(2) Critical Repeat Observed food employee touching ready-to-eat food with bare hands. Cracking shrimp for sushi To prevent contamination, except when washing raw fruits and vegetables, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils. |
| 3717-1-03.2(G) Observed the facility using or serving raw fruit and or vegetables without properly washing them. Observed avacodos and sliced celery that had not been washed prior to slicing and serving Raw fruits and vegetables shall be thoroughly washed in water before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. |
| 3717-1-03.2(L) Linens are being inappropriately used in contact with food. Observed towels placed directly on top of cooked rice. Linens and napkins may not be used in contact with food unless they are used in the dough raising process or to line a container for the service of foods, and are maintained clean and replaced after each use. Use a food grade towel or use lid for rice cooker instead of cloth towel that can harbor microorganisms |
| 3717-1-03.2(M) Observed improper use and/or maintenance of wiping cloths. (1) Cloths that are in use for wiping food spills from tableware and carry-out container that occur as food is being served shall be maintained dry and used for no other purpose; (2) Cloths that are in use for wiping counters and other equipment surfaces shall be: (a) held between uses in a chemical sanitizer of the appropriate concentration; and (b) shall be laundered daily; (3) Cloths that are used with raw animal foods shall be kept separate from cloths used for other purposes; (4) Dry wiping cloths and the chemical sanitizing solution in which wet wiping cloths are held between uses shall be free of food debris and visible soil; (5) Containers of chemical sanitizing solutions specified in paragraph (M)(2)(a) of this rule in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service articles, or single-use articles; (6) Single-use disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer's label use instructions. |
| 3717-1-03.2(Q) Repeat Observed improper storage of food items. Observed many food items stored on the floor of kitchen and walk in cooler Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor. |
| 3717-1-03.3(F) Critical Facility did not have proper documentation regarding the freezing of fish for parasite destruction. To prevent the growth of pathogens, if raw, raw-marinated, or partially cooked fish are served or sold in ready to eat form, the person in charge shall record the freezing temperature and time to which the fish are subjected and shall retain the records at the facility for at least ninety days, or shall obtain a written agreement or statement from the supplier stipulating that the fish supplied are frozen to the required temperature; (2) If raw, raw-marinated, or partially cooked fish are served or sold in ready to eat form and were raised and fed as specified in E(2)(c) of this rule, the PIC shall obtain a statement stipulating that the fish were properly raised and fed. |
| 3717-1-03.4(E) Corrected During Inspection Observed improper method for cooling TCS foods. Observed inappropriate cooling of fried rice held at 60 degrees for over one day To prevent the growth of pathogens: (1) Cooling shall be accomplished in accordance with the time and temperature criteria by using one or more of the following methods based on the type of food being cooled: (a) Placing the food in shallow pans; (b) Separating the food into smaller or thinner portions; (c) Using rapid cooling equipment; (d) Stirring the food in a container placed in an ice water bath; (e) Using containers that facilitate heat transfer; (f) Adding ice as an ingredient; or (g) Other effective methods; (2) When placed in cooling or cold holding equipment, food containers in which food is cooling must be arranged so as to provide maximum heat transfer through the container walls and; loosely covered, or uncovered if protected from overhead contamination. |
| 3717-1-03.4(F)(1) Critical Repeat TCS foods were not being held at the proper temperature.Measured seaweed at 53 degrees F and tofu at 50 degrees F To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less. |
| 3717-1-03.4(G) Critical Repeat Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Stored noodles were not datemarked in the walk in cooler To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one. |
| 3717-1-04.1(KK) Repeat Equipment is not approved by a recognized testing agency. Microwave and freezer in back room are non commercial grade Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency. |
| 3717-1-04.2(I) Repeat There is no test kit available for measuring the concentration of the sanitizer. Incorrect test strips were present at the time of inspection. To ensure proper sanitization, a test kit or other device that accurately measures the concentration in PPM (mg/L) of sanitizing solutions shall be provided. |
| 3717-1-04.4(A)(1) Equipment and/or components are not maintained in good working order. Prep table was measured at 58 degrees F Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code. |
| 3717-1-04.4(N)(1) Critical The concentration and/or temperature of a chlorine sanitizing solution did not meet the minimum requirements specified in the code. To prevent pathogen growth, a chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as specified in the code. |
| 3717-1-04.5(A)(1) Critical Repeat Equipment food-contact surfaces or utensils are dirty. (Ice machine and meat slicer and drink dispenser) To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. |
| 3717-1-04.6(B) Critical Utensils and food-contact surfaces of equipment were not sanitized at the required frequency. Initial concentration of chlorine was too low. at the time of correction PIC made concentration too high. It is important to have correct test strips and then check the pH frequently To prevent pathogen growth, utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. |
| 3717-1-06.4(K) Critical Observed the presence of live insects, rodents, and other pests. To prevent illness, the presence of insects, rodents, and other pests shall be controlled by: Routinely inspecting incoming shipments of food and supplies; routinely inspecting the premises for evidence of pests; Using methods, if pests are found, such as trapping devices or pesticides used according section (C), (K) and (L) of rule 3717-1-07.1 of this code; and eliminating harborage conditions. |
| 3717-1-06.4(L) Observed the presence of dead pests or insects. Observed dead pest from light shield in the dry storage room. Observed flies throughout kitchen and dining area Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests. |
| 3717-1-08.4 Critical Observed rice being improperly acidified to render it non-TCS, or without a HACCP plan. PH meter was not calibrated To prevent foodborne illness, an FSO or RFE that acidifies white rice for the purpose of rendering it a non-TCS food shall meet the applicable requirements of this chapter and shall have a HACCP plan that complies with this rule. |